Our Paleo Family

Mini Quiches – Breakfast on the go!

I’ll be brief because the whole point of this recipe it to get a good breakfast in fast!

Let’s just say my wonderful husband is not a morning person. In an effort to put a little more get-up in his go in the mornings, I started making these mini quiches over the weekend and storing them in the freezer. Then all he has to do is heat them up and he has a very hearty, nutritious breakfast – and it’s fast.

My son will also eat these along with his Cheerios and that makes me feel good that he’s getting in some healthy protein and fat first thing.

This recipe makes 24 quiches so hopefully this will feed even the largest families for a few days.

If you struggle with breakfast – getting something for yourself or your family – give this recipe a try. It’s very adaptable to varying diets: leave in the cheese, leave out the cheese, use non-dairy milks, add different vegetables and meats. Really make it your own, just keep my suggested amounts the same so the recipe will turn out well for you.

Happy fast breakfast-ing! (I’ve started making up my own words and I really enjoy it. šŸ˜Š)

Mini Quiches
Print Recipe
These are delicious, hearty and convenient! Make a batch and store them in your freezer for busy mornings. They make a great lunch or dinner too.
Servings Prep Time
24 quiches 15 minutes
Cook Time
16 minutes
Servings Prep Time
24 quiches 15 minutes
Cook Time
16 minutes
Mini Quiches
Print Recipe
These are delicious, hearty and convenient! Make a batch and store them in your freezer for busy mornings. They make a great lunch or dinner too.
Servings Prep Time
24 quiches 15 minutes
Cook Time
16 minutes
Servings Prep Time
24 quiches 15 minutes
Cook Time
16 minutes
Ingredients
Servings: quiches
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat a large skillet over medium high heat. Add sausage and break up with a spoon or spatula.
  3. Remove tough ribs and chop your greens and add to the skillet. Sprinkle in 1/4 tsp. salt, the ground mustard, and all of the pepper.
  4. Stir and cook until the meat is not longer pink and just starting to brown. Remove from heat and set aside.
  5. In a large mixing bowl, crack all the eggs. Whisk and add in the cream and remaining salt and whisk very thoroughly. Sometimes I even use my immersion blender for this.
  6. Shred the cheese and set aside.
  7. You will need 2 - 12 well muffin tins. Grease them well. I use the spray avocado oil, but use whatever you typically use to grease a pan.
  8. Spoon approximately 2 tablespoons of the meat and vegetable filling into each cup. No need to be super particular about this.
  9. Then sprinkle on a little cheese. Just divide it up evenly between the 24 cups.
  10. Give your egg mixture one more quick whisk then SLOWLY pour into each cup, leaving about 1/4 inch of space at the top of each one.
  11. Bake for 16 minutes or until just set. You do not want to overcook these, especially if you plan to freeze and re-heat.
  12. Your quiches may get real puffy in the oven. Aren't they pretty?
  13. They will deflate as soon as you take them out. But they're still super delicious.
  14. For freezing: allow to cool in the muffin tins for a few minutes, then carefully remove them to a cooling rack. Allow to cool for about 15 minutes, then place in a freezer safe package. That's it! Super fast breakfasts coming right up!
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